Meaty Eggplant Lasagna Recipe

2 eggplants
1/4 cup oil
1 pound ground beef
2 cups Marinara Sauce
16 ounces whole milk mozzarella cheese, shredded
3/4 cup parmesan cheese, grated (3 ounces)
Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2" slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet (you may need to do them in two batches). Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven. Brown the ground beef and season to taste with salt and pepper. Add the marinara sauce and heat through. Layer everything in a greased 7x9x3" baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the parmesan cheese. If you don't have that size baking dish, use a 9x13" baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350º about 30 minute or until the cheese is bubbly. Makes 8 servings.

8 ounce can tomato sauce
1/2 cup water
2 tablespoons tomato paste
2 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning, or to taste
Bring all of the ingredients to a boil in a small saucepan. Partially cover the pot and simmer over low heat for 1 hour.
Makes about 1 cup
Can be frozen

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